5 from 1 vote
Vegan royal icing in a bowl.
Vegan Royal Icing

Royal icing made from canned chickpeas brine. Great for cookie decorating.

Store in the fridge, for up to 5 days.

Hanielas.com: Hani
  • 6 tbsp strained canned chickpeas brine
  • 4-5 cups powdered sugar
  • 1/2 tsp cream of tartar substitute 1/2 tsp lemon juice
  • 1/2 tsp vanille extract
  • 1/2 tsp almond extract
  • 1/2 tsp lemon extract
  • 3 drops white food coloring
  1. Open a can of chickpeas, drain and strain the brine though a fine mesh sieve.

    Using a wire attachment, using a stand mixer, beat with cream of tartar until foamy. Add all powdered sugar and beat on low speed until thick. Beat in extracts and white food coloring. Beat until thick. 5-10 minutes

    Store in an airtight container, covered with plastic wrap and closed with a lid in the fridge for up to 5 days. Let come to room temperature before adding water to thin icing for decorating as desired.

    Icing can be colored with gel food colorings.